Roasted Tomato Soup

Recipe serves 4

Ingredients:

- 8 large tomatoes, sliced in half

- 2 carrots, diced

- Cloves from 1 head of garlic, skin on

- 700ml chicken/vegetable stock

- 2 onions, quartered

- 1 bunch thyme

- 1 bunch rosemary

To serve:

- 1 cup croutons

- Za’atar oil

Instructions:

- Preheat your oven to 190C. On a baking tray, place your tomatoes, carrots, onions and garlic. Toss with olive oil, salt and pepper. Place in the oven for 45 minutes or until the onions and tomatoes are golden brown, tossing halfway.

- Place in a pot and pour over your stock. Add in the herbs. Let simmer, covered, for 10-15 minutes. Remove your herbs, then using an immersion blender, blend until smooth. Season with salt and pepper to taste.

- Pour into a bowl and serve topped with croutons, za’atar oil and pepper